Do you still remember everyone in the kitchen?

This period of food VLOG is also the first time that the Guo team has used it, but it takes time to make a simple pork chop rice!

Low -temperature cooking is also a low -temperature cooking. It is a technique commonly used by molecular cooking.

Simply put, it is to put the ingredients such as meat, vegetables into a plastic bag into a vacuum, and then place it in a low -temperature and slow -cooked machine. It is surrounded by constant temperature and cooks for a long time.

The explanation of it comes from French “”, which means “” “” Vacuum cooking method.

Although low -temperature cooking appeared in the 18th century, and was used by French people in the restaurant’s dishes in the 1970s, it was really made on the kitchen in a cooking method and systematically.Rise.

There are two obvious differences between low -temperature cooking and traditional cooking:

The key to low -temperature cooking is to find out each ingredient, so as to calculate the blasting temperature, how long it takes to cook the food best.

Keep the constant temperature of water with specific equipment control. The heating line will boil the water and the water flows continuously, so that the ingredients placed in the vacuum bag are cooked in a stable and uniform temperature.This process is one hour, and it is a few days long.

Then look down!

1. The water nutritional loss of ingredients can be reduced to minimum.The ingredients cooked with traditional methods will reduce the weight by 15%-20%, and most of them are moisture in the ingredients.The test shows that using a vacuum low temperature method to cook food, the water loss is only between 5%-8%.

2. Drink from the contact between food and oxygen to avoid the deterioration of bacteria breeding food.

3. Scientific refined cooking, stable quality.

4. Cooking extremely micro oil and micro -salt, healthy and low fat.

5. Keep the nutritional ingredients of ingredients and separate their juice and water.

6. It can retain vitamin ingredients than cooking.

In view of the ideal living environment of bacteria, and the temperature of low -temperature cooking is in principle, it can kill the vast majority of bacteria.

There is one point here to remind you: The vacuum low temperature cooking temperature is best not to exceed 70 degrees to reduce the loss of water and taste.

Below is the comparison table of food temperature time for the vacuum low -temperature cooking part of the vacuum low -temperature cooking given by the molecular cooking master Thomas Keller. His dishes have passed the inspection by the US Food Health Administration.

The answer is undoubtedly yes.Most molecular dishes are from Michelin.Molecular cuisine is almost close to the top of the food chain as Michelin. It is a symbol of high consumption and high quality pursuit. Naturally, high -cost things must be defined at high prices.

Is the food cooked at low temperature so delicious?tasty!For a de facto example, when you have used the Apple system to use it back to Android, you can always pick out a certain problem.Traditional cooking cuisine can basically be realized if low -temperature cooking.